Instructions
Step 1: Melt the Chocolate
- Combine butter and 1 cup chocolate chips in a microwave-safe bowl. Microwave in 20-second bursts, stirring until smooth and melted. Let cool slightly.
Step 2: Mix the Wet Ingredients
- In a large bowl, cream together granulated sugar, brown sugar, and the melted chocolate mixture.
- Add eggs one at a time, mixing well. Stir in vanilla extract.
Step 3: Add the Dry Ingredients
- Whisk together flour, cocoa powder, baking powder, and salt in a separate bowl.
- Gradually add dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
Step 4: Chill the Dough
- Cover the dough and chill for at least 30 minutes. This prevents spreading and keeps the cookies thick and fudgy.
Step 5: Preheat Oven & Prepare Baking Sheets
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Step 6: Form the Cookies
- Scoop tablespoon-sized portions of dough into balls. Flatten slightly and place 4-5 chocolate chips in the center.
- Fold dough over the chips, then roll back into a ball.
- Place on prepared baking sheets, about 2 inches apart.
Step 7: Bake
- Bake for 10-12 minutes, or until edges are set and centers are still soft. They’ll continue to cook as they cool.
- Cool on baking sheets for 5 minutes before transferring to a wire rack.
Cook Notes & Tips
- Use room temperature eggs for even mixing.
- Chilling is crucial for that fudgy texture.
- Serve warm for the best lava effect! Reheat for 10-15 seconds in the microwave if needed.
Recipe Variations
- Peanut Butter Lava: Substitute a teaspoon of peanut butter for the chocolate chips.
- Espresso Kick: Add 1 teaspoon of instant espresso powder to the dry ingredients.
- Salted Caramel Center: Add a piece of soft caramel to the center of each cookie.
Frequently Asked Questions (FAQs)
Q: Can I use dark chocolate?
A: Yes! It will be richer and less sweet. Adjust sugar as needed.
Q: How do I store leftovers?
A: Store in an airtight container at room temperature for up to 3 days. Reheat to enjoy the molten center.
Q: Can I freeze the dough?
A: Yes! Freeze dough balls on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding a couple of minutes to the baking time.
These Chocolate Lava Brownie Cookies are a truly decadent treat! The perfect combination of crispy, fudgy, and molten chocolate – enjoy!
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